REPORT OF THE MICROSCOPIST. 107 



Mrs. Hussey, of England, gives the following receipt for i)uff-ball 

 omelette : 



First remove the outer skin; cut iu slices lialf an inch thick, have ready some 

 chopped herbs, pepper, and salt; dip the slices in yelk of egg, and sprinkle the herbs 

 upon them ; fry in fresh butter, and eat immediately. 



The pufl-bafls must be gathered young. If the substance within is -white and 

 pulpy it is in good condition for dressing, but if marked vrith yellow stains it should 

 bo rejected. 



The puff-ball is found growing in profusion in many parts of the 

 United States, and a few line specimens have been forwarded to the 

 Department for inspection. I have myself tested a fine specimen of 

 the giant puff-ball, found iu the Department grounds, finding it when 

 fried iu egg-batter very delicious eating. 



J. M. Dodge, of Glencoe, Dodge County, Nebraska, writes to the De- 

 partment under date of April 9, 187S : 



I am much interested in the article, " Edible Fungi," published in the Department 

 report for 1876. We have here a species of puff-ball which when young has firm 

 white flesh, and I think would be good to eat. It sometimes gi-ows to a large size. 

 It is usually quite abundant on the prairies in summer, and, if edible, would offer a 

 large amount of food. 



I am informed that the giant puff-ball, Lycoperdon giganteum,is found 

 in great abundance growing on the Genesee flats, Livingston County, 

 Kew York. 



LIVER FUNGUS. 



This fungus, Fistulina hepatica (Fig. 12), is frequently found on old 

 oaks, chestnuts, and ash. It develops from the rotten bark. It appears 

 first as a rosy pimple at any time during the summer season. In a very 

 short time it becomes tongue-shaped, and assumes the color of a beet- 

 root. In a few days it changes form again, becoming broad in compar- 

 ison to its length and changing in color to a deep blood red. Its lower 

 surface is often paler than its upper, it being tinged with yellow and 

 pink hues. It requires about two weeks to attain its highest develop- 

 ment, after which it gradually decays. 



It varies in size from a few inches to several feet in circumference. 

 Eev. M. J. Berkeley mentions one which weighed 30 pounds. It has 

 been styled the "poor man's fungus,*' and in flavor resembles meat more 

 than any other. 



When young and tender it can be sliced and broiled or minced and 

 stewed, making a delicious dish. When old the stock is rather tough 

 for good eating, but the gravy taken from it is equal to that of the best 

 beefsteak. The following receipt for cooking this fungus is recom- 

 mended : Shoe and macerate it, add pepper and salt, a little lemon, and 

 minced eschalots, a species of onion or garlic ; then strain and boil the 

 liquid, which makes most excellent beef gravy. 



This fungus is esteemed in Europe, where it is eaten prepared in a 

 variety of ways. Where it grows at all, it grows abundantly. I have 

 found some fine specimens in the District of Columbia. 



METHODS OF CULTIYATION. 



Many methods of cultivating the common meadow mushroom have 

 been presented by different growers, but all agree as to the value of 

 the general methods in j)ractice. ISTearly every farm and nursery affords 

 the conditions necessary to cultivate the ordinary field mushrooms ; 

 such as sheltered sheds, stables, and small hot-beds for winter cultiva- 

 tion, and melon i)atches, cucumber i)its, &c., for summer culture. 



